Church Supper Lemon Icebox Pie
A bright, nostalgic dessert with a creamy lemon filling and a crunchy graham cracker crust, perfect for potlucks and summer picnics.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 270 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 prepared graham cracker crust, 9 inches
- 1 can sweetened condensed milk, 14 ounces
- 1/2 cup fresh lemon juice (about 2 to 3 lemons)
- 1 tablespoon lemon zest
- 2 large egg yolks
- 1 cup whipped topping, chilled
Instructions
- Preheat the oven to 350°F.
- Whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
- Pour the filling into the prepared graham cracker crust, smoothing the top.
- Bake for 12 to 15 minutes until the center is set but may jiggle slightly.
- Remove from the oven and let it cool to room temperature.
- Chill the pie for at least 4 hours in the refrigerator.
- Top with whipped topping before serving.
- Slice and serve cold.
Notes
Use fresh lemon juice for the best flavor. Chill the pie fully before slicing for neat portions.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Find it online: https://daytasty.com/church-supper-lemon-icebox-pie/